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Ingredients
- 200 g red grapes
- 85 g hazelnuts
- 180 g spelt
- 500 g Hokkaido pumpkin
- 1 red onion
- 6 sprigs parsley
- 6 sprigs mint
- 200 g baby spinach
- 100 ml olive oil
- 2 teaspoons curry powder
- Juice of half a lime
- 1 clove garlic
- 180 ml apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons medium-hot mustard
- 1 pinch cayenne pepper
- 1 pinch cinnamon
- Salt to taste
- Pepper to taste
Preparation
- 1Wash the pumpkin, deseed it, and cut it into bite-sized pieces. Halve the grapes, roughly chop the hazelnuts, peel the onion, and slice it thinly. Finely chop the parsley and mint. Wash the baby spinach.
- 2Mix the pumpkin with olive oil, curry powder, salt, and pepper, then roast in the oven at 220 degrees Celsius for approx. 20-30 minutes. Toast the hazelnuts in a dry pan.
- 3Prepare the spelt according to package instructions, drain, rinse under cold water, and place in a large bowl.
- 4For the dressing, peel and finely chop the garlic. Add it to a measuring cup with lime juice, olive oil, apple juice, apple cider vinegar, maple syrup, mustard, cayenne pepper, cinnamon, salt, and pepper, then blend until smooth.
- 5Add the dressing to the spelt, mix, and let it sit for approx. 15 minutes. Add the onion, baby spinach, grapes, herbs, hazelnuts, and pumpkin, and mix well.
- 6Arrange on plates and enjoy.
kitchen stories x SanLucar
We want to inspire you with our recipes for simple yet refined dishes featuring SanLucar's fruity grapes.